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Full of shredded chicken, smoky andouille, plenty of fresh veggies, tender white rice, and loads of Cajun spice, this chicken and sausage jambalaya is a one-pot Creole classic. Add a side of cornbreadbiscuits, or salad to complete the cozy dinner!

Two bowls of chicken and sausage jambalaya on a dinner table with corn sticks on the side.
Table of Contents
  1. What Makes a Jambalaya
  2. Ingredients for Sausage and Chicken Jambalaya
  3. How to Make Chicken and Sausage Jambalaya
  4. Serving Suggestions
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Chicken and Sausage Jambalaya Recipe
  8. Chicken and Sausage Jambalaya Recipe

Whether you’re offering a dump-and-bake Cajun sausage pasta, traditional red beans and rice, a po’ boy sandwich, shrimp étouffée, one-pan chicken creole, a pot of gumbo, New Orleans bbq shrimp, or this hearty chicken and sausage jambalaya, it’s tough to beat the classic dishes of Cajun and Creole cuisine!

What Makes a Jambalaya

Traditional jambalaya is an American Creole and Cajun rice dish with French, African, and Spanish influence. It typically includes meat (chicken, sausage, crawfish, and/or shrimp) and vegetables mixed with cooked rice.

This easy rice dish is a combination of long-grain rice that cooks in a tomato-based liquid (in this case, chicken broth, tomato paste, and whole tomatoes) along with aromatics like onion, garlic, green bell pepper, and celery, as well as the smoky sausage and chicken. The ingredients are affordable, the process is simple, and the results are incredibly delicious!

If you’re curious about the differences between Creole jambalaya and Cajun jambalaya, this article is a great resource.

Horizontal shot of a table of chicken and sausage jambalaya.

The Difference Between Jambalaya and Gumbo

While gumbo and jambalaya both originated in Louisiana and have similar flavor profiles, there are a couple of significant differences between these two dishes:

  • Gumbo is a hearty soup or stew inspired by the French bouillabaisse and named after the West African word for okra “guingombo.” It’s served with a small amount of rice that’s cooked in a separate pan.
  • Jambalaya is a thicker rice-based meal, in which the rice is cooked in the same pot as the meat and vegetables. The rice absorbs much of the liquid as it cooks, so the finished dish is not soupy like gumbo.
Browning andouille sausage in a pot.

Ingredients for Sausage and Chicken Jambalaya

This is just a quick overview of the ingredients that you’ll need for a New Orleans chicken and sausage jambalaya recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to brown the sausage. Olive oil or another oil will also work.
  • Andouille sausage: Cajun or Creole andouille sausage is more heavily seasoned and has a spicier flavor than other varieties. If you prefer a mild sausage, you can substitute with turkey smoked sausagebeef kielbasa, or another similar fully cooked sausage.
  • Celery, bell pepper, and onion: The Holy Trinity of vegetables that traditionally flavors jambalaya. I use green bell pepper here, but red bell pepper is a great option, too.
  • Garlic, thyme, oregano, paprika, and cayenne pepper: for extra flavor.
  • Kosher salt and ground black pepper: to enhance the other ingredients in the dish.
  • Long grain white rice: this recipe is specifically formulated for long grain rice, so do not substitute with other varieties like instant rice, wild rice, or brown rice.
  • Tomato paste: provides rich, concentrated tomato flavor.
  • Chicken broth: the cooking liquid that the rice absorbs as the dish bakes. Chicken stock is also a great option.
  • Whole tomatoes: we like whole tomatoes for the best flavor, but you can sub with a can of diced tomatoes.
  • Chicken: I use shredded rotisserie chicken for ease, but you can also use leftovers from a previous meal, store-bought pulled chicken, or even start with diced boneless skinless chicken breasts or thighs.
  • Green onions: for a mild onion flavor and a colorful garnish.
Process shot showing how to make chicken and sausage jambalaya in a Dutch oven.

How to Make Chicken and Sausage Jambalaya

This simple chicken sausage jambalaya comes together in a single pot for an easy dinner any night of the week! I’ve included detailed directions in the recipe card below, but here’s the quick version:

  • Brown the sausage.
  • Sauté the veggies.
  • Add the remaining ingredients.
  • Cover and bake for about 30 minutes, or until the rice is tender.
Dutch oven full of chicken and sausage jambalaya.

Serving Suggestions

This easy jambalaya recipe is truly an entire meal in one pot! With protein, veggies, and grains, you really don’t need anything more. That said, if you’d like an additional option on the side, I suggest:

A dinner table with chicken and sausage jambalaya in white bowls and a platter of cornbread.

Preparation and Storage Tips

  • This dish is best enjoyed immediately, while it’s moist and warm. Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Just allow the jambalaya to cool completely before packaging and storing in the fridge.
  • If the jambalaya seems too dry when you go to reheat it, just stir in a little bit of broth. Gently warm the leftovers on the stove top or in the microwave.
  • You can freeze cooked jambalaya in an airtight container for up to 3 months; however, the thawed rice and veggies tend to have a mushy texture when thawed.
Two bowls of chicken sausage jambalaya on a table with a side of cornbread.

Recipe Variations

  • Andouille is a spicy sausage. If you prefer a mild dish, try kielbasa or smoked sausage instead.
  • Add extra spice with cayenne pepper, crushed red pepper flakes, Cajun seasoning, or Creole seasoning. You can also serve hot sauce on the side to garnish individual portions. Smoked paprika is a nice touch as well.
  • Include additional vegetables like okra, carrots, broccoli, corn, or peas. You can also swap out the green bell peppers for red bell peppers.
  • Add a couple of bay leaves to the pot for an earthy flavor.
  • Swap out the chicken for shrimp. To do so, stir about 1 lb. of cooked shrimp into the jambalaya at the end. Let it heat through for about 5-10 minutes before serving.
Square image of two bowls of sausage and chicken jambalaya.

Tips for the Best Chicken and Sausage Jambalaya Recipe

  • Use a cast iron Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pot. You can also transfer the Dutch oven directly from the stovetop to the oven, while the tight-fitting lid traps moisture.
  • This recipe calls for cooked, shredded chicken. I typically use the meat from a store-bought rotisserie chicken, but you can also use leftovers from a previous meal, store-bought pulled chicken, or brown about 1 lb. of raw, diced, boneless, skinless chicken breasts or boneless, skinless chicken thighs in the pot with the sausage.
  • Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
  • The cooking time will vary depending on your individual oven and on the pot that you use. You’ll know it’s done when the rice is tender. Do not overcook the rice or it will become mushy.
  • Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more broth or water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.
Close up side shot of a white bowl full of the best chicken and sausage jambalaya recipe.

More Andouille Sausage Recipes to Try

Square image of two bowls of sausage and chicken jambalaya.

Chicken and Sausage Jambalaya

5 from 1 vote
Prep: 10 minutes
Cook: 55 minutes
Resting Time 5 minutes
Total: 1 hour 10 minutes
Servings 8 people
Calories 463 kcal
A classic chicken and sausage jambalaya is an easy, flavorful, one-pot meal!

Equipment

Ingredients
  

  • 2 tablespoons butter, divided
  • 1 lb. andouille sausage, sliced into rounds
  • 3 celery stalks, chopped (about 1 cup)
  • 1 medium green bell pepper, seeded and chopped (about 1 cup)
  • 1 small yellow onion, chopped (about 1 cup)
  • 2 large cloves garlic, minced (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground black pepper
  • 2 cups uncooked long grain white rice
  • 2 tablespoons tomato paste
  • 5 cups chicken broth
  • 1 (28 ounce) can whole tomatoes, drained
  • 2 cups cooked, shredded chicken
  • 4 sliced green onions, divided

Instructions

  • Preheat oven to 350°F. In a large Dutch oven, melt 1 tablespoon of the butter over medium-high heat. Add the sausage and cook, stirring, until browned, about 5-7 minutes.
    Browning andouille sausage in a pot.
  • Add the remaining 1 tablespoon of butter to the pot with the sausage and drippings. When the butter melts, add the celery, bell pepper, and onion. Cook, stirring, until the vegetables start to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1-2 minutes. Reduce the heat to medium. Stir in the salt, thyme, oregano, paprika, cayenne pepper, and black pepper. Cook and stir for 1 minute. Add the rice and tomato paste. Cook, stirring constantly, until the rice is toasted, about 2-3 minutes. Add the broth and tomatoes, using your hands or a wooden spoon to break up the tomatoes as you stir them into the pot. With the same wooden spoon, scrape up any browned bits from the bottom of the pot. Increase the heat to high, and bring the liquid to a boil. Stir in the chicken and half of the green onions. Remove from the heat.
    Process shot showing how to make chicken and sausage jambalaya in a Dutch oven.
  • Cover the Dutch oven with a lid. Bake until the rice is tender, about 25-30 minutes. Let stand for 5 minutes. Fluff with a fork. Garnish with remaining scallions and serve!
    Dutch oven full of chicken and sausage jambalaya.

Notes

  • Use a cast iron Dutch oven, which conducts the heat evenly and helps to prevent scorching on the bottom of the pot. You can also transfer the Dutch oven directly from the stovetop to the oven, while the tight-fitting lid traps moisture.
  • This recipe calls for cooked, shredded chicken. I typically use the meat from a store-bought rotisserie chicken, but you can also use leftovers from a previous meal, store-bought pulled chicken, or brown about 1 lb. of raw, diced, boneless, skinless chicken breasts or boneless, skinless chicken thighs in the pot with the sausage.
  • Do not substitute with other varieties of rice (such as instant rice or brown rice), since different varieties will require different amounts of liquid and different cooking times.
  • The cooking time will vary depending on your individual oven and on the pot that you use. You’ll know it’s done when the rice is tender. Do not overcook the rice or it will become mushy.
  • Keep a close eye on the rice. If the rice absorbs all of the liquid before it’s tender, add a little bit more broth or water to the pan, fluff with a fork, cover, and return to the oven for an extra 5-10 minutes.

Nutrition

Serving: 1/8 of the recipeCalories: 463kcalCarbohydrates: 43gProtein: 26gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 89mgSodium: 1394mgPotassium: 517mgFiber: 2gSugar: 3gVitamin A: 459IUVitamin C: 16mgCalcium: 53mgIron: 2mg
Keyword: chicken and sausage jambalaya, chicken and sausage jambalaya recipe, chicken sausage jambalaya, sausage and chicken jambalaya
Course: Dinner
Cuisine: American, cajun, creole, Southern
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

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Comments

  1. Charlotte says:

    5 stars
    Delicious and easy to make!

    1. Blair Lonergan says:

      Thank you, Charlotte!